Raspberry Crème Brûlée

Susan Feliciano

By
@frenchtutor

This is NOT your classic Crème Brûlée, but rather a simplified version based on a cornstartch pudding. No heating of the top is required, and surprisingly, once you get past the UNclassical features, it is a great dessert that is quick to put together and serve to your family. No need for individual ramekins, either.


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Rating:

Comments:

Serves:

5-6

Prep:

15 Min

Cook:

15 Min

Ingredients

PUDDING

1/3 c
sugar
1/4 c
corn starch
1/4 tsp
salt
2 3/4 c
whole milk
2 Tbsp
unsalted butter, cut in chunks
1 tsp
vanilla extract
1/2 tsp
grated orange peel
2 c
fresh raspberries

TOPPING

1/4 c
sugar
1 Tbsp
light corn syrup

Directions Step-By-Step

1
To make the pudding: In a heavy 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat and stir in butter, vanilla, and orange peel. Keep stirring until butter melts completely.
2
Wash and gently pat dry the raspberries. Place raspberries in the bottom of a shallow 8-9 inch round serving dish. Pour pudding over raspberries. Cover with plastic wrap and refrigerate 3-4 hours, until well chilled.
3
To make topping: In a small saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until light golden. Quickly drizzle over pudding. Chill 15 minutes longer. Topping will set up very hard.
4
To serve: Crack topping with back of a heavy spoon. Spoon pudding and raspberries into dessert dishes and top with some of the cracked sugar.
5
NOTE: I think this recipe came from the cornstarch box in the early 1950's.

About this Recipe

Course/Dish: Fruit Desserts